Crabmeat Sauce
Dive into the rich, coastal flavors of this indulgent Crabmeat Sauce, a creamy and aromatic dish that's perfect for seafood lovers. Combining luscious lump crabmeat with a velvety tomato-cream base and a hint of dry white wine, this recipe creates a sauce that's as luxurious as it is comforting. Sautéed onions, garlic, and red bell peppers lend a vibrant depth of flavor, while fresh parsley and basil add a burst of herbal brightness. Ready in just 45 minutes, this versatile sauce pairs beautifully with pasta, rice, or even grilled seafood. Whether you’re hosting a dinner party or treating yourself to an elevated weeknight meal, this Crabmeat Sauce is guaranteed to impress. Don’t forget to finish it off with a sprinkle of Parmesan cheese for an extra layer of savory goodness! Perfect for searches like “easy crabmeat sauce recipe” or “creamy seafood pasta sauce”!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, finely diced
- 14.5 ounces diced tomatoes (canned, with juice)
- 1 cup heavy cream
- 0.5 cup dry white wine
- 12 ounces crabmeat (lump or claw, picked over for shells)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam.
Add the chopped onion and cook, stirring occasionally, for about 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced red bell pepper, and cook for an additional 2-3 minutes, until fragrant and softened.
Add the diced tomatoes (with their juice) to the skillet, and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, to allow the flavors to meld.
Reduce the heat to low, and slowly stir in the heavy cream and white wine. Let the sauce simmer gently for 5 minutes.
Carefully fold in the crabmeat, being gentle to avoid breaking up the lumps too much. Cook for another 5 minutes to heat through.
Stir in the chopped parsley and basil, and season with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
Serve the crabmeat sauce hot over cooked pasta, rice, or as a topping for grilled seafood. If desired, garnish with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 530 mg | 176% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 26.0 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2532 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
